Shepherd's Pie

INGREDIENTS

Mashed Potato Topping

• 2 lb potatoes (e.g., russet) peeled and cubed
• 2 Tbsp sour cream or softened cream cheese
• 1 lg egg yolk
• 1/2 C cream, for a lighter version substitute veg/chicken broth
• 1 tsp sweet paprika
• 2 Tbsp chopped fresh parsley leaves

Filling

• 1 tsp salt
• 1/4 - 1/2 tsp ground black pepper
• 1 Tbsp olive oil
• 1 3/4 lb ground beef or lamb
• 2 carrots, peeled and finely chopped
• 1 onion, chopped
• 2 Tbsp butter
• 2 Tbsp flour
• 1 C beef stock/broth
• ~2 tsp Worcestershire
• 1 C frozen peas, a couple of handfuls

INSTRUCTIONS

1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
3. Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned, about 10 minutes. Top casserole dish with chopped parsley and serve.

NOTES